Oven Method

Cup of Yum
1. Preheat: Place the oven rack in the middle position and preheat the broiler on High, or a toaster oven at 400ºF (200ºC), for 3 minutes. Place the mochi on top of an ungreased, oven-safe wire rack that's set in a baking sheet.Broil: Put them in the oven. Set the timer for 3 minutes.
2. After 3 minutes, the top should be light golden and slightly puffed. Flip the mochi.
3. Grill the other side until the top is golden brown, about 3 minutes. When puffed, the mochi should be soft inside. Remove and serve immediately.

Stovetop Method

1. Line a cold frying pan with parchment paper and set the kiri mochi pieces on top.
2. Turn on the heat to medium-low and cover with a lid. Set the timer for 5 minutes. Tip: Covering the pan traps heat and moisture, helping the mochi cook evenly and puff up. Remove the lid as the mochi begins to puff.
3. Occasionally lift the lid to check if the mochi starts to puff. If the bottom develops golden toast marks in one spot (see the photo), press down gently once to encourage even toasting.
4. After 5 minutes, flip them over and grill on the other side for 5–6 minutes, until puffed, browned, and soft inside. Remove and serve immediately.

To Serve

1. Remove immediately and serve hot in your favorite recipes like Kinako Mochi, Isobeyaki Mochi with Cheese, Zunda Mochi, Zenzai, and Udon Noodle Soup with Toasted Mochi.

To Store

1. It’s best to cook yakimochi right before you serve it, as it will harden as it cools. I recommend preparing only as much as you can consume. For the kiri mochi, store it unopened in a dark, cool place away from humidity. Kiri mochi is a shelf-stable product and should last for several months in a vacuum-sealed package.